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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Almond Spice Pound Cake

Source: dLife

Moist pound cake with a hint of almond and prune.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	151.6

Total Carbs	25.7 g

Dietary Fiber	0.9 g

Sugars	10.0 g

Total Fat	4.2 g

Saturated Fat	0.8 g

Unsaturated Fat	0.1 g

Potassium	144.8 mg

Protein	3.4 g

Sodium	103.4 mg

Dietary Exchanges 4.2 Fat, 0.2 Fruits, 0.1 Meat, 0.0 Milk, 0.4 Other Carbs, 0.8 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.6667
0.6667 cup sugar 0.6667
0.6667 cup prune puree 0.25
0 1/4 cup margarine 0.5
0 1/2 tsp almond extract 0.5
0 1/2 tsp vanilla extract 2.0
2 each egg whites 1.0
1 each eggs 1.75
1 3/4 cup white all purpose flour 2.0
2 tsp low sodium baking powder 0.5
0 1/2 tsp ground allspice 0.25
0 1/4 tsp salt 0.3333
0.3333 cup fat free milk 1.0
1 each cooking spray

Directions

Using an electric beater, combine sugar with prune puree, margarine, and almond and vanilla extracts, beating for 2 minutes; beat in egg whites and egg for 1 minute.
Mix together flour, baking powder, allspice, and salt in a bowl. Beginning and ending with flour mixture, add into prune mixture alternately with milk, fully combining after each addition.
Spoon batter into a cooking spray coated 8 1/2 x 4 1/2-inch loaf pan. Bake at 350 degrees F for 1 hour or until a toothpick comes out clean. Let cool in the pan for 15 minutes and then turn out and let cool on a wire rack.